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Heat oven to 325° Fahrenheit and line a metal 8 x 8 pan with parchment paper.
In a large mixing bowl, combine melted butter, sugar, and brown sugar. Mix vigorously for one minute, until the initial graininess of the mixture has softened slightly. Take your time with this step: Thorough mixing helps the sugar dissolve as much as possible, which creates shiny, glossy, crackly brownie tops.
Add eggs and stir until you have a smooth mixture. Give this mixture a few extra stirs to ensure the egg is fully incorporated.
Add flour, cocoa powder, kosher salt, and vanilla extract to batter; stir until just combined.
Reserve a handful of chocolate chips for topping the brownies later. Add remaining chocolate chips to the brownie batter and stir until no dry pockets of flour or cocoa powder remain.
Transfer batter to your prepared pan. Use a spatula or offset spatula to smooth batter out towards the edges of the pan, until you have an even layer. Scatter reserved chocolate chips over the top of the brownies.
Bake at 325° F for 45-50 minutes. When they're done, the brownies should have a glossy finish and you should see several small, hairline cracks across the surface.
Let brownies cool in the pan for at least 30 minutes, then transfer them to a cutting board or wire cooling rack and let cool completely before slicing.